Easy Homemade Salsa for Canning
Capture the vibrant flavors of summer with this Easy Homemade Salsa for Canning, a foolproof recipe that’s perfect for preserving garden-fresh produce. Bursting with the natural sweetness of ripe Roma tomatoes, the crunch of bell peppers, and the zesty kick of jalapeños, this salsa is expertly seasoned with garlic, onion, cumin, lime juice, and fresh cilantro for a bright and balanced taste. Designed specifically for safe canning, this recipe ensures long-term storage so you can savor the taste of homemade salsa year-round. Whether you’re a seasoned canner or a first-timer, this recipe provides step-by-step instructions on how to prepare, cook, and safely process your salsa in jars. Perfect as a dip, taco topper, or marinade, this versatile salsa will become a pantry staple. Give your meals a fresh, tangy twist with a batch of this easy, shelf-stable salsa!
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Recipe Information
Ingredients
- 10 pounds Roma tomatoes
- 2 large Green bell peppers
- 2 large Red bell peppers
- 4 medium Jalapeño peppers
- 3 large Yellow onions
- 8 cloves Garlic cloves
- 1.5 cups Distilled white vinegar
- 2 tablespoons Kosher salt
- 1.5 teaspoons Ground cumin
- 1 tablespoon Sugar
- 1 cup Cilantro
- 0.5 cup Lime juice
Instructions
Prepare the ingredients by peeling and chopping the tomatoes, deseeding and dicing the bell peppers, mincing the jalapeños, finely chopping the onions, and mincing the garlic.
In a large pot, combine the chopped tomatoes, bell peppers, jalapeños, onions, and garlic. Stir well.
Add the white vinegar, kosher salt, ground cumin, sugar, chopped cilantro, and lime juice to the pot. Stir to combine all the ingredients thoroughly.
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
Once the salsa reaches a boil, reduce the heat to medium-low and let it simmer uncovered for 30-40 minutes, stirring occasionally, until the salsa thickens to your desired consistency.
While the salsa simmers, sterilize your canning jars and lids according to safe canning guidelines. Prepare a large boiling water canner or pot for processing.
Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp cloth to remove any residue, then place the lids and screw bands tightly but not overly tight.
Process the jars in a boiling water bath for 15 minutes (adjusting for altitude if necessary). Ensure the water completely covers the jars during processing.
After processing, carefully remove the jars from the water bath and allow them to cool on a towel or wire rack. Listen for the lids to pop, indicating that they are sealed.
Check the seals after the jars have cooled completely. If any jars did not seal properly, refrigerate them and use within one week.
Store sealed jars in a cool, dark place for up to one year. Enjoy your homemade salsa with chips, tacos, or your favorite dishes!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 167.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 13398 mg | 285% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
